Description
These Moist Vanilla Cupcakes are a delightful classic treat, perfect for any occasion. They feature a tender crumb with a rich vanilla flavor, complemented by a creamy vanilla buttercream frosting. Soft, fluffy, and decadently sweet, these cupcakes are sure to become a favorite in your baking repertoire.
Ingredients
Scale
Cupcake Batter
- 1⅔ cup all-purpose flour (213g)
- 1 cup granulated sugar (200g)
- ¼ teaspoon baking soda
- 1½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter (170g, melted)
- 3 egg whites (room temperature)
- 1 tablespoon vanilla extract (15mL)
- ½ cup sour cream (120mL, room temperature)
- ½ cup whole milk (120mL, warm)
Vanilla Buttercream Frosting
- 2 pounds confectioners sugar (900g, sifted)
- 1 pound unsalted butter (450g, room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 pinch kosher salt
- 1 teaspoon whole milk
Instructions
- Prepare the oven and cupcake tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease it lightly to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking soda, baking powder, kosher salt, and granulated sugar. Whisk well to ensure even distribution of the leavening agents and salt.
- Combine wet ingredients: In another bowl, whisk the melted unsalted butter and egg whites until smooth. Add vanilla extract, sour cream, and warm whole milk. Whisk until combined and smooth.
- Combine wet and dry: Gradually pour the wet mixture into the dry ingredients. Fold carefully with a spatula until just combined, being careful not to overmix to maintain batter lightness.
- Fill and bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes: Remove cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat the unsalted butter at room temperature until creamy and light. Gradually add sifted confectioners sugar, mixing well. Add in vanilla extract, heavy cream, pinch of kosher salt, and whole milk. Continue beating until the frosting is fluffy and smooth.
- Frost the cupcakes: Once cupcakes are completely cooled, use a piping bag or spatula to generously frost the cupcakes with vanilla buttercream. Decorate as desired.
Notes
- A simple vanilla cupcake perfect for any occasion!
- Ensure all wet ingredients are at room temperature before mixing to achieve a smooth batter.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Let the cupcakes cool completely before frosting to prevent melting the buttercream.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For extra flavor, you may add a teaspoon of almond extract to the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 624
- Sugar: 69g
- Sodium: 116mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 80g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 90mg
